The acorn-fed Iberian chorizo is a cold cut made with Iberian pork meat. Storage preferably between 0° and 5°. 6 to 12 months. These pigs are raised in the open air, feed on oak acorns “bellota”. Chorizo is seasoned with salt and Spanish paprika “pimenton”, which gives it its rusty color and a slightly fruity taste. It is then dried for at least 6 months. The elaboration in a traditional way gives this slightly spicy and fragrant flavor, a melting texture, a unique taste. Nutritional values (per 100g) Energy values 1985.22KJ/478.29Kcal Fats 38.01 g Saturated fatty acids 16.31g Carbohydrates 2.40 g Sugars 0.36 g Protein 31.65 g Salt 3.02 g